Here is the recipe I use when I want a faux meat taco
filling. The general technique, with slight flavor tweaks, is also useful for
other recipes that call for flavorful ground meat fillings, such as for stuffed
vegetables like bell peppers or ragu fillings for lasagna or moussaka. By the way, you could use a commercial taco seasoning mix if you can find a vegan version instead of the spices I have listed if you like.
Vegan faux meat taco filling |
Vegan Taco “Meat”
1 Tbsp oil (can use more for extra richness if you like)
1 Tbsp minced garlic
1 1/2 to 2 cups chopped onion
Any other sauté-able veggies that you want, such as bell
peppers or mushrooms
½ tsp soy sauce (optional)
1 cup TVP, reconstituted in 1 cup water or veggie broth
OR
12 to 16 oz of your favorite ground meat substitute (see
note*)
1 cup tomato sauce ( may need less for alternate meat subs)
Spices (feel free to double):
1 ½ tsp cumin
1 tsp paprika
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp lemon pepper seasoning
1/8 tsp cinnamon
Salt and pepper to taste
Additional heat in the form of cayenne pepper or red pepper
flakes (optional)
Directions:
cooking the onion and garlic |
Saute the garlic and onion (and optional veggies) in the oil
until softened and lightly browned. Adding a bit of salt or soy sauce at this
point will speed up the process a little; it’s up to you. Meanwhile, reconstitute your TVP in water or broth or otherwise prep your
alternative ground meat substitute as necessary—some require thawing, precooking or soaking. When you’re ready, dump your TVP/meat sub into the sauté pan with
the veggies and start browning. Add in the spices at this point too.
Taco Spices |
After a few minutes, things should be looking pretty dry and
a bit browned. Stir in tomato sauce, using more or less depending on whether you want
the final product to be saucy or dry, and also on which meat sub you
using (lentils and TVP tend to suck up more liquid than others).
Cook a few minutes
more, until you have reached your desired consistency. Taste and adjust salt
and pepper as needed. Stuff into a tortilla with some beans and salsa and enjoy.
*Note on ground meat substitutes: your options are actually
quite extensive here. Effective vegan ground meat substitutes include (but are
not limited to): TVP, coarsely mashed cooked lentils or beans, bulgur, shredded
or chopped seitan, crumbled tempeh, crumbled veggie burgers, commercial ground
fake meat products or any combination thereof. If you try all of these you will
probably develop a preference, based on flavor or nutrition. My favorite for
crumbly applications such as this is TVP granules, re-hydrated in warm water
for five minutes. I like how cheap and low sodium they are. You can season the
re-hydrating water for added flavor, by the way. For firm, shaped applications such as meatballs or meatloaf, my
favorite is mashed lentils, particularly mixed 2 to 1 with bulgur or TVP.
Commercial products are also very convenient; that’s what I have pictured here
today. FYI, if you happen to have fake meats lying around that are shaped like
cutlets or sausage links, etc., instead of ground, you can always chop them up
finely and use them instead.
Piping hot and ready to be stuffed into a taco |
This is a good alternative to taco spice mix envelopes, which are hard to find vegan & free of MSG. Great!
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